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Pickled Carrots

Western.Chefs's picture
Ingredients
  Small carrots 1 Quart (Of Uniform Size)
  Water 1 Cup (16 tbs) (Adjust Quantity As Needed)
  White vinegar 3 Cup (48 tbs)
  Sugar 1 Cup (16 tbs)
  Mixed pickling spice 3 Tablespoon, tied in a cheesecloth
Directions

1. Cook the carrots in water to cover until the skins slip easily and the carrots are half done. Peel.
2. Boil together ten minutes the vinegar, one-half cup water, the sugar and spice. Remove the spice bag.
3. Add the carrots and boil two to four minutes, or until almost tender. Pack in hot sterile jars and pour the syrup over them. Seal.

Recipe Summary

Cuisine: 
American
Course: 
Side Dish
Method: 
Boiled
Ingredient: 
Vegetable

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Average: 4.3 (12 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1226 Calories from Fat 10

% Daily Value*

Total Fat 1 g1.9%

Saturated Fat 0.22 g1.1%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 737.8 mg30.7%

Total Carbohydrates 302 g100.7%

Dietary Fiber 39.5 g158%

Sugars 244.9 g

Protein 6 g12.1%

Vitamin A 2609% Vitamin C 41%

Calcium 30.5% Iron 46.9%

*Based on a 2000 Calorie diet

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Pickled Carrots Recipe